Flourless Nutella Cake
 
 
Author:
Recipe type: Desserts
Serves: 6 to 8
Ingredients
For the Flourless Nutella Cake:
  • 8 large whole eggs, room temperature
  • 2 cups Nutella
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla
For the Candied Hazelnuts:
  • 1 cup blanched and peeled hazelnuts
  • 1 Tablespoon egg whites
  • 3 Tablespoon granulated white sugar
  • ¼ teaspoon kosher salt
Instructions
For the Flourless Nutella Cake:
  1. Preheat oven to 350 degrees F.
  2. Spray a 9" round pan with cooking spray and line it completely with aluminum foil. FAB TIP: The cooking spray will help the paper adhere to the pan. Make sure to cover the bottom and sides for ease of unmolding the cake.
  3. In a Kitchen Aid Mixer with a wire whip attachment, combine eggs and salt. FAB TIP: I recommend using a stand mixer to whip your eggs to make the process as easy as possible.
  4. Start whipping at medium speed for 3 minutes.
  5. Then, increase the speed to high, beat for another 8 minutes or until the eggs has tripled in volume. Don't worry, it will look like it's about to overflow. But once you add the Nutella, the mixture will deflate considerably.
  6. Add the vanilla.
  7. Take it out of the mixer.
  8. Meanwhile, put the Nutella in a microwave safe dish.
  9. Place in the microwave for 20 seconds to loosen it up.
  10. Transfer the Nutella in a large mixing bowl.
  11. Fold in ⅓ of the whipped egg mixture into the Nutella.
  12. Whisk together until combine. Don't worry, mixture will stiffen up and will look like something has gone wrong. Just keep whisking, it will get better.
  13. Add another ⅓ of the whipped egg mixture and continue to whisk.
  14. Lastly, the rest of the ⅓ and whisk until well incorporated.
  15. Pour mixture onto prepared pan.
  16. Bake for 25-30 minutes or until knife inserted comes out clean.
  17. Let the cake cool completely.
  18. Wrap with cling wrap and freeze overnight.
  19. Unmold the cake. Remove the foil.
  20. Transfer the cake into a nice serving platter or pedestal.
  21. Dust with powdered sugar or cocoa powder.
For the Candied Hazelnuts:
  1. In a small mixing bowl, combine the hazelnuts and egg whites.
  2. Add the granulated white sugar and salt.
  3. Pour over a sheet pan that is greased with cooking spray.
  4. Place in the oven.
  5. Stir once in awhile for even browning.
  6. Bake until golden brown all over, about 20 to 25 minutes.
  7. Let cool completely.
  8. Garnish on top of the cake.
To assemble
  1. Grab a nice plate.
  2. Drizzle with Nutella.
  3. Lay the slice of the cake.
  4. Top it with whipped cream and candied hazelnuts.
  5. Enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-flourless-nutella-cake/